A Survey of Mycotoxin Contamination in Fermented Condiments and the Biological Methods for Its Reduction

The types and pollution status of mycotoxins in different fermented condiments vary both domestically and internationally, which can be attributed to the disparities in raw materials, geographical locations, seasons, and other factors. Microorganisms can convert mycotoxins into low-toxicity or non-t...

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Bibliographic Details
Published in:	Shipin Kexue
Main Author:	WANG Lihui, FU Jinhui, LI Chaowei, ZHANG Li, XIA Xiaolong, LI Sitong, ZHANG Mengmei, CHEN Yinzhu, LIU Shuliang, HU Kaidi, ZHAO Ning, LI Qin, LI Jianlong
Format:	Article
Language:	English
Published:	China Food Publishing Company 2025-01-01
Subjects:	fermented condiments; mycotoxin; biological reduction; degradation
Online Access:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-1-034.pdf

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